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LOW GI PUMPKIN AND MUSHROOM CRUMBLE

Recipe taken from https://www.instagram.com/p/DCTUkl_uIIX/.

Low GI Public
Course: Main course
Preparation time: 20 minutes
Cooking time: 40 minutes
Energy: 396 kcal / serving

Instructions

  • 1.   Roast the pumpkin cubes with a drizzle of olive oil and a pinch of salt for 20 minutes at 190°C, until they are tender.
  • 2.   In a pan, sauté the quartered mushrooms for about 6 minutes with 1 tablespoon of olive oil, until the residual water has evaporated.
  • 3.   Prepare the crumble mixture. Mix the flour with ground almonds and chopped hazelnuts. Season with salt and pepper. Pour in the olive oil and mix with a fork. The texture should be crumbly. Season with salt and pepper.
  • 4.   Place the pumpkin and mushrooms in a gratin dish, then add crumbled feta cheese and sprinkle with oregano. Season with salt and pepper. Spread the crumble mixture on top and bake for 20 minutes at 185°C.
  • 5.   Serve with salad, a fried egg, or a slice of ham.

Ingredients for servings

  • ½ red kuri squashes
  • 400 g of button mushroom
  • 100 g of feta
  • 2 tablespoon of olive oil
  • 1 teaspoon of dried oregano
  • Pâte à crumble : :
  • 60 g of wheat flour T150
  • 50 g of almond powder
  • 30 g of olive oil
  • 30 g of hazelnut
  • salt (according to taste)
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    396 kcal
    20 %
  • Fat
    31,35 g
    45 %
  • of which saturated
    6,71 g
    34 %
  • Carbohydrates
    9,56 g
    4 %
  • of which sugar
    ?
    ?
  • Protein
    10,93 g
    22 %
  • Fibers
    4,68 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference